One-Pot Lemon-Dill White Bean and Spinach Stew
A vibrant, protein-packed stew simmered to tender perfection with fresh herbs and leafy greens. This Mediterranean one-pot recipe (vegetarian, gluten-free), ready in about 40 minutes, pairs white beans, chicken broth, and lemon for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups chicken broth
- 1 lemon, zested and juiced
- 2 tbsp fresh dill, chopped
- 4 oz spinach, packed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 shallot, finely diced
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 1 diced shallot and 3 minced garlic cloves, sautéing for 2 minutes until fragrant and translucent.
- Step 2: Stir in 1 can (15 oz) drained white beans, 2 cups chicken broth, 1/2 tsp salt, 1/4 tsp black pepper, and 1 lemon's zest. Bring to a gentle simmer and cook for 10 minutes.
- Step 3: Add 4 oz packed spinach and 2 tbsp chopped fresh dill, stirring until spinach wilts completely, about 2 minutes. Squeeze in 1 lemon's juice and adjust seasoning to taste.
